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Salmon Niçoise Salad Recipe

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A vibrant and flavorful Salmon Niçoise Salad featuring perfectly baked salmon, tender green beans, six-minute eggs, and a zesty homemade dressing, all combined atop a fresh spring lettuce mix for a delightful, hearty meal.

Ingredients

Dressing

  • ½ cup mayonnaise
  • ¼ cup extra-virgin olive oil
  • ¼ cup stone-ground mustard
  • ¼ cup fresh lemon juice (from 2-3 lemons)
  • 1 teaspoon dried dill
  • ½ teaspoon sea salt
  • ¼ teaspoon freshly cracked black pepper

Main Components

  • 1 (1-pound) skin-on salmon fillet
  • 4 Six-Minute Eggs, sliced in half
  • ¼ pound green beans, trimmed
  • 3 tablespoons extra-virgin olive oil
  • 2-3 tablespoons capers, drained, rinsed, dried
  • 6 cups spring lettuce mix
  • ½ cup Greek olives, pitted
  • 1 cup cherry or grape tomatoes, halved

Instructions

  1. Preheat the Oven: Preheat the oven to 400°F with a rack in the center position and line a rimmed sheet pan with parchment paper for easy cleanup.
  2. Make the Dressing: In a small bowl, combine mayonnaise, extra-virgin olive oil, stone-ground mustard, fresh lemon juice, dried dill, sea salt, and freshly cracked black pepper. Stir well until the dressing is smooth and emulsified.
  3. Prepare and Bake the Salmon: Place the skin-on salmon fillet skin side down on the prepared sheet pan. Pat it dry with a paper towel to ensure a crisp finish. Brush the salmon evenly with ¼ cup of the prepared dressing. Bake in the preheated oven for 12 to 15 minutes, or until the salmon flakes easily with a fork.
  4. Cook Eggs and Green Beans: While the salmon bakes, bring two small pots of water to a boil over high heat. In one pot, cook the six-minute eggs to achieve perfect soft-yolk halves. In the second pot, blanch the trimmed green beans until tender, about 3 to 4 minutes, then drain immediately to preserve their bright color and crispness.
  5. Fry the Capers: Heat 3 tablespoons of extra-virgin olive oil in a small skillet over medium-high heat until it glistens. Add the rinsed and dried capers and fry until they burst open and become crispy, about 1 minute. Use a slotted spoon to transfer them onto a paper towel-lined plate to drain excess oil.
  6. Assemble the Salad: On a large serving platter, spread the spring lettuce mix evenly. Carefully lift the baked salmon off its skin and place it atop the lettuce. Arrange the green beans, halved six-minute eggs, fried capers, Greek olives, and halved cherry or grape tomatoes around the salmon in an attractive manner.
  7. Serve: Drizzle the remaining dressing over the entire salad just before serving. Serve family style for a fresh, colorful, and satisfying meal.

Notes

  • Ensure the salmon is patted dry before applying the dressing to help it bake nicely and not become soggy.
  • Blanching green beans briefly helps retain their crunch and vibrant green color.
  • Frying capers adds a unique crispy texture and bursts with flavor—don’t skip this step.
  • Six-minute eggs provide a soft yolk that complements the salad beautifully; timing is key.
  • This salad is best served fresh but leftovers can be refrigerated for up to 1 day.

Find it online: https://marthatasty.com/salmon-nicoise-salad-recipe/